Sugar Cookie Fruit Pizza
This summer dessert has a sugar cookie crust topped with mascarpone frosting and colorful fresh fruit.
Servings: 8
Calories: 181kcal
Equipment
Ingredients
- 1 16.5 oz package sugar cookie dough
- 8 ounces mascarpone cheese softened at room temperature
- ½ cup powdered sugar
- ½ lemon juiced
- 4-5 strawberries sliced
- 1 kiwi peeled, sliced and halved
- ¼ cup mandarin oranges drained
- ¼ cup blueberries
- ⅛ cup raspberries
- 1 tablespoon apricot jam or orange marmalade
- ½ teaspoon water
Instructions
- Preheat the oven to 350℉.
- Slice the cookie dough into 22 even slices. Layer 16 of the slices over the bottom of a 9-inch tart pan. Cut the remaining 6 slices in half and arrange around the edge of the pan. Press the dough to seal the seams and form an even, solid crust.
- Bake for 14-17 minutes until lightly golden brown. The center will look slightly underdone. Cool for 30 minutes.
- Meanwhile, in a mixing bowl, combine the mascarpone cheese, powdered sugar, and lemon juice. Stir until well combined.
- When the crust has cooled, spread the mascarpone frosting evenly over the bottom. Arrange the fruit on top.
- To achieve the pictured look: Arrange the strawberries in a circle around the outside. Add blueberries in between the strawberries. Next, arrange a circle of kiwi slices. Add mandarin oranges between the kiwi slices and overlapping slightly. Finish the center with a circle of raspberries and a blueberry in the center.
- In a small bowl, stir the jam and water together. Brush this mixture gently on the top of the fruit to give it a glossy finish. Slice and serve. Refrigerate leftovers for 2-3 days.
Nutrition
Calories: 181kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 18mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 459IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg